My new favorite thing is the slow cooker. Seriously easy. Do the work the night before, plug it in in the morning, come home from work and your meal is there waiting for you and making your apartment smell delicious, to boot!
Well, maybe not this recipe as much. It actually involves a fair amount of work unless you make the tortillas ahead of time too. Speaking of, this is my first time using paleo tortillas. I used Ditch the Wheat’s recipe. They were decent – sort of a cross between paleo pancakes and very thin omelet style eggs. Let’s be real though – when there’s slow cooked meat inside of them, that’s what you’re really paying attention to.
I made this dish on a Sunday so while the ribs were slow cooking, I made the tortillas, prepped the toppings and did a bunch of other meal prep for the week. It worked out great. And we had leftover tacos for the rest of the week!
For the slow cooker:
- 2 lbs of beef short ribs (or 1 pack)
- salt & pepper to taste
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp oregano
- ½ tsp cayenne pepper
- ½ tsp sea salt
- 4 cloves of garlic, crushed
- 2 cups of store bought beef broth (I used Trader Joe’s)
- Sliced avocados
- Diced green cabbage, tossed with lime juice and salt
- Pico de gallo
- Queso fresco
- Diced cilantro
1) Line a baking pan with foil and set your broiler to high. Place the ribs on the foil and season liberally with salt and pepper. Place ribs in the oven for about 5 minutes. Take the ribs out and flip them, and broil for another five minutes.
2) While ribs are broiling, mix all the spices (except garlic) together in a small bowl or ramekin.
3) When ribs are done broiling, place them in a single layer in the slow cooker (you may want to cut them or set them on their side to make this happen.
4) Pour your seasonings evenly over the top of the ribs. Crush the garlic cloves over all of it, and pour in the beef broth – it’s fine if it’s not bone broth, because it will become bone broth after simmering all day! Short ribs rock.
5) Set the slow cooker on low, and let simmer for about 8 hours.
6) When ready, pull the short ribs out of the slow cooker and place on a cutting board. Use forks to shred the beef off of the bones into it’s own bowl for taco assembly. It should fall apart pretty easily at this point. You can set aside the bones to re-use in later bone broth if you want.
7) Prepare your toppings and assemble tacos!